Month: September 2016

What we had for supper tonight!

3 very ripe beefy tomatoes

4 pieces frozen cod

1 small piece of salmon

About 1/3 bunch cilantro

1 green onion

Cut the tops off the tomatoes and dig out the innards. You’ll need a sharp paring knife to slice through the meat, and a small metal spoon to scoop out the seeds and juice. Don’t cut too deep – leave yourself at least a 1/2 inch of pulp on the inside of the tomato so you have a more solid form to stuff.

Chop the tomato innards and mix with the coarsely chopped cilantro, minced green onion and diced fish. Lightly salt and pepper, to personal preference. Use a soup spoon to scoop and stuff this mixture into the tomato shells. Bake at about 400F in a covered, oven-proof ceramic dish for about 30 minutes. Serve with buttered new potatoes and runner beans.

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